Layer a 9 x 13 inch baking pan with ½ cup sauce on bottom. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top. Repeat (sauce, noodles, ricotta mixture, chicken mixture). Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, and a sprinkle of oregano. Spray foil with nonstick spray. Cover dish and bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing.

Review: Yes, it took a while but WOW. It was fantastic. I was SO very proud of myself for making it and can’t wait to make another. I love all of the flavorful mixtures and it smelled amazing! Thanks, Pam – AMAZING recipe as always (although Pam used a roasted chicken and her own homemade – she’s my hero)! If I changed anything next time I think I’d just add a bit more sauce – that’s it though, and I don’t think it would affect the calorie count much at all!